food hygiene — food hygiene — Delivery platforms Foody and Wolt have reiterated their commitment to maintaining high hygiene standards in food distribution. Both companies confirmed they have robust procedures in place to ensure food safety during delivery.
On Friday, Foody clarified that there have been no reported systematic issues regarding cleanliness in the delivery boxes used by their motorcycle couriers. They explained to the Cyprus News Agency that establishing a direct link between food spoilage during delivery and the conditions of transport is ‘particularly difficult’ due to the packaging that prevents contact with the delivery equipment.
Both Foody and Wolt have taken proactive steps to address any customer complaints, with regular checks on delivery equipment being a key part of their operations. Wolt announced its intention to enhance its safety measures following a letter from the health services to the Employers’ Union (OEV) and the Cyprus Chamber of Commerce (Keve) regarding food delivery protocols.
The health services revealed plans to conduct inspections of food delivery drivers to assess the hygiene conditions in which food and beverages are transported. This decision follows a troubling incident in Limassol where 70 individuals reported experiencing Salmonella symptoms after a wedding, leading to 21 people requiring hospitalisation.
Foody also highlighted its ‘Rider Academy’ app, which serves as a continuous training resource for delivery drivers, ensuring they are well-informed about hygiene and safety standards. Despite these measures, the Cyprus Consumer Association pointed out that during their recent inspections, only two out of several approached delivery drivers consented to have their motorcycle cooler containers checked.
Marios Drousiotis, president of the Cyprus Consumer Association, expressed concern about the potential health risks associated with uninspected coolers, particularly given Cyprus’ summer heat and the lack of sanitation after each use. OEV deputy director Lena Panayiotou confirmed that checks are ongoing to ensure proper food transport and delivery procedures are observed. She noted that training for delivery drivers and regular replacement of delivery equipment every six months are standard practices.
However, in light of the recent food poisoning incident, Panayiotou mentioned that additional precautions are currently under consideration. The surge in complaints regarding dirty and damaged cool bags has prompted the health services to take further action. They have been receiving an increasing number of reports highlighting the critical hygiene gaps that occur from the moment food leaves the kitchen until it reaches the consumer.
